Carpaccio of pink tomato, cured meat (cecina) and Farga Milenaria olive oil
200 g of pink tomato | 100 g of medium cured bull meat (cecina de toro) | 1 slice of cheese | cured cheese ice cream | Maldon salt | pepper | Farga Milenaria olive oil
- To make the cheese ice cream: grate the cured sheep (pecorino) cheese and dilute it with milk. Use this milk to make an English cream in the usual way. Leave it to cool and then put it in the ice cream maker.
- Cut the cecina into fine julienne strips and add the Farga Milenaria olive oil and let it macerate for 30 minutes.
- Cut the tomato into thin slices with the mandolin and arrange them on the plate in a circle. Season with Maldon salt and freshly ground pepper. Place the cecina on top of the tomato forming a nest in the center of the plate, add a quenelle of cheese ice cream and finish decorating with cheese.
Telephone: 964 16 02 49
C/ Cuesta Jovaní, 7